2 1/2 c. all-purpose flour, unsifted
3/4 c. sugar
1/2 c. Hershey's cocoa
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 c. shortening
2 eggs, beaten
1 1/4 c. milk
1 c. raisins
1 c. nuts, chopped

Combine flour, sugar, cocoa, baking powder and salt in mixing bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Combine eggs and milk. Add all at once to flour mixture, stirring just until dry ingredients are moistened. Stir raisins and nuts into mixture. Do not overmix. Fill 24 greased or paper-lined muffin cups 2 1/2 inches in diameter 2/3 full with batter. Bake at 400 degrees for 20 minutes or until cake tester inserted in center comes out clean. Makes 24 muffins.